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Caltabosi soup

Caltabosi soup

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You may be wondering, why so ??? because when I was a child I did not like these dishes at all and my parents did their best to like me and if you are curious and try, maybe you will agree with me It has a special taste!

  • 1 kg of pork
  • 1 onion
  • 200 g of rice
  • 1 cup oil
  • salt
  • pepper
  • mate crete

Servings: -

Preparation time: less than 60 minutes


Finely chop the onion in oil, mix with the minced meat, season with salt, pepper, a little thyme, add the rice, mix well by hand and then fill the mats with your hand, adding water, after the intestine is full of meat and water, tie with food thread then put it to boil in a bowl with water and a little salt that boils on the fire; let it boil for almost 1 hour on low heat, pricking from place to place with a toothpick; remove the caltabos on a plate, cut it into serve and serve on a plate with boiling soup

Tips sites


with the optional caltabos you can cut into quarters and a potato and carrot slices, so it looks like soup

Bleeding, sneezing and drumming like at home

Recipe for caltabosi, blood and drum. Tips for making blood sausages, caltabosi and homemade drums. Pork drum, recipe. Caltabosi, recipe. Bleeding, recipe.

Well, yes, I committed a massacre again! The victims, numbering two, well over a hundred kilograms, were quickly cut and then turned into sausages, caltabosi, sage, drum and jumari, bacon and bacon. I'm going to talk about the way we make pork and organ dishes, namely drumsticks, caltabos and blood sausages.

Recipes for the Christmas table. Two traditional Caltaboși Recipes from two regions of the country

Caltaboși recipes differ depending on the areas of the country, as well as their name, in some areas they are also called cartaboşi, chișcă or calbaji.

Traditional homemade caltaboşi

Caltaboșii are a kind of c & acircrnaţi prepared after cutting the pig, to be served at the Christmas table. The composition differs from one area to another, some are prepared with pork entrails and rice, others only with pork and rice, & icircn some areas are added and eggs, and & icircn others are added and s & acircnge collected to cut the pork, left to they coagulate, boil and chop and are called s & acircngerete.

Here are two recipes for caltabosi, from two areas of the country: The recipe for Caltaboși from Muntenia and The recipe for Moldovan Caltaboși.

Ingredients for the Wallachian Calves Recipe:

  • 1 kg pork, & icircmpanata
  • 150 g of rice
  • 2 large onions
  • 1 tablespoon oil, or melted lard
  • salt and ground pepper
  • 1 sprig of thyme
  • peppercorns
  • 2 bay leaves
  • pork chops

Preparation for the Wallachian Caltaboși Recipe

Fry the finely chopped onion in a little oil or melted lard, then add the well-rinsed rice. Mix well to slightly hydrate the rice, then leave to cool.

The meat is passed through the mincer and added over the onion and rice mixture. Season with salt and pepper and mix the composition, then fill the well-cleaned pork cheeks. The mats will not fill to the maximum but more easily, because the rice will hydrate along the way and there is a risk of it breaking.

The caltabos are boiled in water so that they are well covered. Add water and bay leaves, a sprig of thyme and peppercorns.

Bring water to a boil with a pinch of salt, bay leaves, thyme sprigs and peppercorns. When the water reaches the boiling point, the caltabos are introduced and left to boil over low heat. Stir from place to place with a toothpick so as not to crack.

The caltabos are boiled when left at the base of the vessel.

Remove and leave to cool. Caltabos can be served sliced, as such, or fried.

Also in the category of recipes for the Christmas table, you can also see:

Ingredients for the Moldovan Caltaboși Recipe

  • 1 kg of pork offal: liver, heart and lungs
  • 1 kg more fat pork
  • 2 onions
  • 150 g of rice
  • pork chops
  • salt and ground pepper
  • peppercorns and allspice berries
  • 2 bay leaves

Preparation for the Moldovan Caltaboși Recipe

The entrails and pork are boiled, separately, in salt water, peppercorns, allspice and bay leaves, as in the Leper's Recipe.

Finely chop the onion and fry in a little oil, then add the rice. Add a little meat broth, so that the rice is hydrated. The rice must be boiled about.

The meat and boiled entrails are passed through a mincer, then mixed with rice and onions. Season with salt and pepper and fill the pork intestines with this composition. Tie at the ends and boil in the soup that boiled the meat for 15-20 minutes, over low heat. Stir in the stalks during boiling to prevent them from cracking.

We have old recipes for pork chops prepared by simple methods. It seems unbelievable that among the ingredients you find raisins or apples

Caltabos, those products prepared from offal, are rich in calories, vitamins and minerals. Their disadvantage is that they cannot be stored for a longer time, which is why they do not have to be made in larger quantities.

WINTER HOLIDAYS What are the necessary ingredients

WINTER HOLIDAYS Here are the necessary ingredients: 2.5 kilograms of pork offal (liver, kidneys, spleen, heart) 250 grams of pork fat 700 grams of white onions 1 large cup of rice 4 bay leaves 1 clove of cleaned garlic 1 tablespoon grated nutmeg ground 1 tablespoon grated allspice grated 100 grams lard well washed washed black pepper salt ground black pepper 1 tablespoon peppercorns.

WINTER HOLIDAYS Method of preparation:

WINTER HOLIDAYS 1. For starters, wash all entrails thoroughly with plenty of cold water.

WINTER HOLIDAYS 2. Boil a large pot in which you add the bay leaves, 2-3 tablespoons of salt, garlic cloves and a tablespoon of peppercorns. Then the pork organs and the meat are boiled, all cut into large pieces. They must be cooked over low heat.

WINTER HOLIDAYS 3. After boiling until well penetrated, the organs should be removed from the pot and left to cool. However, the juice is kept warm.

WINTER HOLIDAYS 4. The rice should be washed in cold water and browned in two tablespoons of lard, until it becomes glassy. Then quench with two and a half cups of the juice in which he boiled the meat. Bring the rice to a boil, then make a small fire and let it boil for another 10 minutes, covered with a lid. At the end, let it cool completely.

Traditional House Slippers

Today we will do Caltaboși. In my family we always make them according to this recipe. Caltabos come out very well seasoned and flavorful. Homemade sausages are not only fresh, they are also much better in taste and we know exactly what they contain.

Cooking ingredients:
1.5 kg of mice
1 pork head cut in half, without duck
2 kg of pork liver

In a larger pot, boil the head and the mouse. Put cold water until the meat is covered. Let the meat simmer for 4-5 hours until it comes off the bone.

When the meat is cooked, take it out of the pot and let it cool a little.

Put the liver in the same water in which the meat was boiled and cook it for about 30-40 minutes, or until we stick a toothpick and no blood comes out. We take it out of the boil.

Patiently loosen the meat from the bone of the head.

Now we're going to grind the meat. In the meat mincer, alternately add meat from the head, liver and rind, until we finish chopping it all.

Ingredients for making caltabos:
about 10 meters of sausage mats
boiled and minced meat that I made earlier
2 larger heads of garlic that I gave through the grater
salt and pepper to taste, about 4-5 tablespoons of each
400 ml of the liquid in which the meat was boiled
2 tablespoons paprika

In a larger bowl put the minced meat, salt, pepper, paprika, garlic and the liquid in which he boiled the meat. We mixed everything very well by hand for a few minutes.

We fill the sausage making machine with this mixture. We take a piece of mat and tie it with thread. We put it on the sausage making machine and fill it, then we tie it to the other end with the same thread. We continue to do the same until we finish the whole composition. I made 10 meters of caltabos.

In the same water in which we boiled the meat we will boil the caltabos, but first we add about 300 ml of cold water, to cool the liquid a little. If we put the caltabos directly in boiling water, it would crack.

We put the caltabos in the water and leave them on the fire just enough to boil. Then we turn off the heat and let it sit for another 30 minutes.

Remove the caltabos from the water in which they boiled in a bowl of cold water. We wash them a little of the fat on them, then leave them on a tray to cool. I let them sit overnight in a cool place.

Look how good the next day looks! The caltabouses hardened and I was able to cut the perfect slices. They taste great. I love to eat them with both mustard and apples.

CHRISTMAS CALTABOȘI RECIPE. Three simple ways to prepare caltaboşi

Method of preparation:
To start, the meat mixture is taken and put in the mincer, then, in the composition is added onion, a teaspoon of salt, one teaspoon of pepper and one of thyme, raisins, grated carrot and rice, which has been washed well beforehand. .

Peel a squash, grate it and wash it with the meat mixture. Tie at the ends and bring to a boil in a 3-liter pot. Add 1 bay leaf, sliced ​​lemon, a sprig of thyme and 2-3 raisins. Leave on low heat for an hour. Then remove from the heat and eat hot.

Recipe Caltaboși - variant 2

ingredients :

â— pork organ
â— a language
â— 2.5 kilograms of rice
â— 12 onions as small as ping-pong balls
â— 2 tablespoons pepper
â— 1 tablespoon of paprika
â— a handful of large salt
â— 2 tablespoons dried thyme
â— 9 tablespoons full of lard

Method of preparation :

Boil the pork organs with plenty of water. When they have boiled, the organs are removed from the pot, except for the tongue, which is left to simmer for another 20 minutes. Meanwhile, fry the rice in 4 tablespoons of melted lard. You will know that the rice is fried when you touch a few grains with your fingers and feel them as rough as pebbles.

Add the hot organ soup over the rice, without the tongue, until it passes with 2 fingers over it and it is given in two or three short boils, during which time it turns well. Then remove from the heat and leave in a cool place, not in the refrigerator, but on the balcony. After half an hour the composition checks the rice, it must be boiled, and if it is dry add hot soup.
After the organs have cooled down a bit, cut them into large pieces and put them in the mincer. Finely chop the onions and fry in the remaining lard.

Put the rice and fried onion with lard and then the spices over the chopped organs. Mix all the ingredients until smooth and then at the end add salt and pepper to taste and mix again.
The mixture is placed in the small intestine as if we were making sausages. A tube shredding machine can be used to form sausages.

The obtained caltabos put in the rest of the hot soup on the organs and boil for 10 minutes in a row, but without boiling the soup. Then remove from the soup and leave to cool. Caltabos can be served cold or fried.

Recipe Caltaboși - recipe 3


â— 2 kilograms of pig organs (lungs, liver, heart, kidneys)
â— 400 grams of fatty pork (meat)
â— 200 grams of rice
â— pork mats
â— thyme twigs and ground
â— salt and pepper to taste
â— oil for frying

Method of preparation:

The organs are cut long and in the middle of the evening and left in cold water, to leave any traces of unpleasant odor. The next day, the organs are boiled, with a few sprigs of thyme, in salted water. Separately boil the piece of meat and rice. After the organs have boiled in half, remove the thyme and continue to boil. The water in which the organs boil is often foamed.

When they are cooked, take them out of the water and cut them into small pieces, then pass them through the mincer, together with the piece of fatty meat, which has been cooked separately. Water from meat is preserved, it is very important to bind the composition.

Then cut the onion, the smaller, the better, and fry in enough oil to cover it. Put the hardened onion and boiled rice over the minced meat and season with salt and pepper to taste. Add 3-4 tablespoons of water in which the fatty meat was boiled. The composition must be very well homogenized, like a paste. If it does not bind, add more water from the meat.

When the composition is homogeneous, pull the pork mat on the special funnel from the meat grinder and start the procedure of filling the caltabos. They are tied at the ends, pricked from place to place with a toothpick and boiled for 10 minutes in salted water.

Similar recipes:

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Homemade caltaboşi: traditional recipe

Also known as chişcă, these homemade caltabos are one of the dishes that were not missing from the table as a child, during the winter holidays. I took the recipe tested and appreciated by the guests who crossed the threshold of the house, as well as by the family. Here are the steps you need to take to prepare homemade warmers!

Ingredients for homemade warmers:

2 cups rice
2-3 onions
2 cups with scallops + 200 grams of chopped liver or 1/2 kilogram of minced pork
2-3 pieces of pork intestine of 30-40 centimeters cleaned, washed and kept for a few hours in water with a little vinegar
freshly ground black pepper
spices (bay leaves, allspice berries)
4-5 cups hot water
2-3 tablespoons of lard or oil

5 steps to prepare homemade warmers:

1. Peel an onion, finely chop it and brown it in a pan in which you have added hot oil. Add the rice, let it harden for another 1-2 minutes, then add the hot water.

2. Mix well, boil the composition for a few minutes to boil, then allow to cool. Add the minced meat, 2 chopped bay leaves, salt and freshly ground black pepper to taste.

3. If necessary, add more hot water until you get the consistency of a flowing cream. Fill each intestine about 3 quarters, because it increases the composition when boiled.

4. Tie tightly at both ends and put in boiling water to boil with salt, bay leaves and allspice berries. Leave to boil for 2 hours on low heat. Do not sting or spoon in the pot, so as not to break. When they are ready, they are carefully removed.

5. Serve well browned in lard or oil, with sauerkraut salad and childhood memories spent with parents.

Bonus recipe: Leprosy with pork liver

  • 1 kg pork liver
  • 500 g pork tenderloin
  • 3 onions
  • 2-3 was made of bay
  • juniper berries
  • 1 teaspoon ground pepper
  • dried thyme sprigs
  • 2 teaspoons salt
  • 2 tablespoons vinegar
  • pork chops.

Wash the mats well and leave them cold in salted water and vinegar. Boil the meat and liver with a teaspoon of salt. lei foam and add the bay leaves. When they are cooked, take them out and let them cool well, then pass them through the robot or the mincer. Peeled and washed onions, cut into slices and fry in a little lard, then finely chop the robot. Put the minced meat in a large bowl, add the onion, crushed allspice, salt, pepper and mix the composition very well. Fill the mats with the sausage funnel mounted on the mincer. Tie the lever to the ends and put it to boil over low heat, in the water in which you add sprigs of dried thyme, for 30 minutes. Remove the binding pieces and press them.



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